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Strawberry Rhubarb Crisp
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Author
Pam - For the Love of Cooking
Ingredients
Fruit Filling:
4
cups
fresh strawberries
hulled & quartered
2
stalks of rhubarb
outer layer peeled & sliced
½
cup
white sugar
2
tbsp
fresh orange juice
2
tbsp
cornstarch
Zest from 1 orange
1
tsp
vanilla
Crisp Topping:
1
cup
old fashioned oats
½
cup
flour
¾
cup
brown sugar
Pinch
of salt
8
tbsp
unsalted butter
cold & cubed
Instructions
Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. (I used a pie pan).
Combine the strawberries, rhubarb, white sugar, orange juice, cornstarch, orange zest, and vanilla together in a bowl; mix until evenly coated.
Pour the mixture into the prepared baking dish.
Combine the oats, flour, and brown sugar together in a bowl.
Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form.
Sprinkle the mixture over the top of the strawberry-rhubarb mixture.
Place into the oven and bake for 40-45 minutes, or until golden brown.
Remove from the oven and allow to cool for 15 minutes.
Serve with scoops of vanilla ice cream. Enjoy!